Posted: Sat Feb 18, 2006 9:02 amBlack adder 2 queenie and nursey 
My favorite quote
Steve
My favorite quote
Steve
Page 2 of 2
Posted: Sat Feb 18, 2006 9:02 amPosted: Sat Feb 18, 2006 11:25 amBlackadder rules
Posted: Sat Feb 18, 2006 1:23 pmI think you will find that once aluminium had been "changed" by heat and chemicals like that you might as well forget it. Not sure what happens, but the caustic element in dish washing detergents and aluminium do not go well together!!
Posted: Sat Feb 18, 2006 1:33 pmNo, they "eat" the alu away . . .
Posted: Sat Feb 18, 2006 2:41 pmWell I have boiled it through a couple of times and gave it a good scub. It seems to be OK, the smell is there only in the lowere portion and only after I have brewed. Doesn't come through the brew right now....
Still don't know what possessed me to put in the dishwasher in the first place......
Still don't know what possessed me to put in the dishwasher in the first place......
Posted: Sat Feb 18, 2006 3:10 pmThe devil himslelf? Or The Overlord of Tea maybe . . .
Posted: Sat Feb 18, 2006 3:16 pmDon't put aluminium items in the dishwasher. The alkali in the detergent reacts with aluminium and it goes black. You can polish it off with one of those metal scourers 
Posted: Sat Feb 18, 2006 5:54 pmRobC wrote:Tis a simple device really KH - either Aluminium (although they turn you a bit nuts apparently) or stainless steel. Base holds water, add a filter basket that holds coffee, top has another filter which screws on. You heat it on your cooker, so the water produces steam which pushes through the coffee and into the top where it condenses into liquid coffee. The nearest to espresso you can get without buying the required equipment apparentlyTour previous forum threads and you will find this method is preffered for certain origins and blends.
They do very well with Old Java and, yes , the smaller ones do work better than the larger ones. Great for that large mug in the morning.
Posted: Sat Feb 18, 2006 7:39 pmThanks Mhuk
Got to agree there George, using a Celebes Toraja Kalosi and it is really nice.
Got to agree there George, using a Celebes Toraja Kalosi and it is really nice.
Posted: Sat Feb 18, 2006 9:17 pmespressomattic wrote:Thanks Mhuk
Got to agree there George, using a Celebes Toraja Kalosi and it is really nice.
Really..I have to find that one as green beans. I don't think my guy keeps it and it's certainly not on his list.
Posted: Sat Feb 18, 2006 9:21 pmBTW, how about the grind for moka pots? I grind the beans a few clicks coarser then the finest, but don't really know the effect on taste . . . I'm trying a bit coarser now.
My I checked yesterday and my solis doesn't need tuning, on finest with no beans in it, the "blades" (is that the correct term?) can be heard, hitting each other
edit: the coarser ground seems to taste a bit softer. bit less burnt.
My I checked yesterday and my solis doesn't need tuning, on finest with no beans in it, the "blades" (is that the correct term?) can be heard, hitting each other
edit: the coarser ground seems to taste a bit softer. bit less burnt.
Posted: Sat Feb 18, 2006 11:22 pmI have used quite a fine grind, however I will experiment tomorrow with a coarser grind, although I am not convinced it will work too well.. We shall see.
Posted: Sun Feb 19, 2006 8:43 amAadje: Coarse grinds are fine for moka pots. If the coffee is very fresh. Don't use preground coffee, don't use old beans.
With that said, try this: grind coarsely, fill the filter but do not tamp. You may tap the side of the filter to "even it out". Put the filter in its place and take away any grinds leaking on the edge of the filter and the threads. Screw the top+bottom together tightly.
When boiling, don't let the pot "burp".
With very fresh, well ground coffee you will get crema. Not as thick or long lasting as espresso crema, but still crema. This is a sign of a good moka pot brew.
Regarding beans: If you can't buy from someone that sells beans as fresh and as good as Steve evidently does, you should try roasting yourself. Using Terje´s thinking about roasting is very good when doing it for moka pots. Put some beans in a pan (or, if you prefer it - I do - use the oven), roast, cool down, grind what you need, fill the moka pot, make coffee, drink.
With that said, try this: grind coarsely, fill the filter but do not tamp. You may tap the side of the filter to "even it out". Put the filter in its place and take away any grinds leaking on the edge of the filter and the threads. Screw the top+bottom together tightly.
When boiling, don't let the pot "burp".
With very fresh, well ground coffee you will get crema. Not as thick or long lasting as espresso crema, but still crema. This is a sign of a good moka pot brew.
Regarding beans: If you can't buy from someone that sells beans as fresh and as good as Steve evidently does, you should try roasting yourself. Using Terje´s thinking about roasting is very good when doing it for moka pots. Put some beans in a pan (or, if you prefer it - I do - use the oven), roast, cool down, grind what you need, fill the moka pot, make coffee, drink.
Posted: Sun Feb 19, 2006 12:19 pmAadje wrote:BTW, how about the grind for moka pots? I grind the beans a few clicks coarser then the finest, but don't really know the effect on taste . . . I'm trying a bit coarser now.
My I checked yesterday and my solis doesn't need tuning, on finest with no beans in it, the "blades" (is that the correct term?) can be heard, hitting each other
edit: the coarser ground seems to taste a bit softer. bit less burnt.
For my Moka I grind 7 clicks coarser then for my Silvia and this works for me.